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How to Stock a Pantry

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^
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If you've ever wanted to start cooking, having a proper pantry is one of the first steps you'll need to take! I cook pretty much every day and sometimes multiple times a day, mostly pulling from things I have on hand.

When you've got an awesomely stocked pantry, you really only need to worry about getting fresh meat, fish and produce to make a homemade meal. And sometimes you don't even have to do that! :D

Along with telling you how I stock my home pantry, I'll also link to some of my favorite recipes you can make from the ingredients listed. I've really only outlined the things I count as the ultimate basics, so I'm sure there are many more useful items to call out.

Have a favorite pantry staple? Tell us in the comments!

Step 1: Fridge Basics

∆ Butter / Butter Substitute

Salted and unsalted! Salted can be used for pretty much everything but baking.

I also keep Earth Balance in my fridge - it's super salty, so I don't use it in baking, but it's a good lactose free alternative for toast. :D

∆ Milk / Soy Milk / Nut Milk / Coconut Milk

Not only are these useful to have around if you're feeling lazy and just want to eat a bowl of cereal, they're also used in making many desserts and soups!

∆ Eggs

Eggs are a great protein to have on hand! Not only are they cheap and last for a long time, they're also useful in loads of ways. I use most of mine for desserts and breakfast.

∆ Bacon Fat

I store bacon fat in a mug in the fridge - something I learned from my mom! Great for adding a little extra flavor in potato salads or breakfast foods or sautéed onions. You can also make excellent pie crusts with it.

∆ Concentrated Tomato Paste

Amore tomato paste comes in a tube and it's concentrated. I love that it keeps longer and tastes better than the little cans. I've not bought a single can of tomato paste in years. :D

∆ Cheese

I can't eat too much of it these days, but I love it! I like to keep goat chèvre, feta and parmesan on hand nearly all the time. Cheeses are a nice way to add fat to salads so they're more filling.

∆ Stock Concentrate

I love the Better than Bullion brand - the roasted chicken and beef flavors are always in my fridge. They come in low-sodium varieties, too! Definitely way better than canned or boxed stock.

Step 2: Freezer Basics

∆ Frozen vegetables

I like to keep broccoli, peas and corn in the freezer. Frozen is often better than canned - they taste nicer and you avoid the large amounts of sodium.

∆ Frozen fruit

Good in pies and smoothies!

∆ Ginger

I prep all my ginger and pop it in the freezer for easy use! Check out this instructable for more info. I use loads of ginger and like to keep it on hand to help with upset stomachs.

With just the things listed above you can make some absolutely stellar food! I probably actually have four times the amount of stuff listed above these days. Every time I decide to cook something new I always seem to end up with a few new spices, too!

Plus, having these things on hand means you can make your own dry rubs and spice blends. Here are a couple to get you started:

Chickpeas, black, pinto, etc. I normally have loads on hand, both canned and dried. You can use beans to make soups and stews more filling, or you can even make them the main protein in your dish to save a little money or help limit your meat consumption. (P.S. I am addicted to chickpeas)

I store these items out of direct sunlight in paper bags using Canida's method, found here.

I try to keep a couple of red, onion and yellow onions around. As far as potatoes, I normally do sweet, russet, and red or gold skinned.

Step 8: Oils and Vinegars

∆ Oils

olive oil

vegetable/canola oil

coconut oil (I prefer unrefined)

avocado oil (great for high heat!)

Olive oil is what I used for most of my cooking, but I also always keep around vegetable or canola for when I need to fry something.

I use unrefined coconut oil as a substitute but butter in baking, or as a base in curries. Check out my dairy free oatmeal cookies for a good example of using coconut oil in baking.

∆ Vinegars

white vinegar

red wine vinegar

apple cider vinegar

I use white vinegar most often - it's sorta all purpose for me! I use red wine vinegar in salad dressings and steak sandwich marinades. Apple cider vinegar is milder and sweeter, so I'll use it in quick pickles and sauces.

I thank you very much for your good advice some of what you recommend have slipped my mind. I just have an issue with you labeling couscous "Israeli" when most people know that it is a North African (specifically Moroccan) Staple.

Actually Israeli couscous *was invented in Israel (in the 1950's where rice was scarce in the newly founded country, as a substitute), it just have nothing to do with real couscous in any other way except from it's name and shape.

Feta!! My favorite cheese! I was quite surprised to find it in your pantry list. Do you have the original Greek feta, or do use its substances? The original Greek Feta is difficult to find out of Greece, and it tastes soooo much better than other "copies" found all over around.Tip: Look over the internet how to make a greek salad with feta (and some extra vergin olive oil from greece as well) and you will thank me ;)

Ah Jesse---I see you have not discovered the pleasures of SMOKED PAPRIKA---if you had surely it would be on your ESSENTIAL SPICES list! Sprinkle on chicken; pork roasts and chops; burgers; anything with chick peas; add to chili---endless uses.

Cumin; dried mustard; soup cubes; a good quality dried parsley in case you can't find fresh (I live in the wilderness!) jarred garlic; bay leaves; onion soup mix (Yes--I know I KNOW!!!) --All these will help expand from the basics.

If you can find one in your area--and they are out there if I can get to 4 within shopping range of my house in Cow Country!---Food Coops or hippie variety Spice Shops (No; not that place at the mall!) often sell loose spices for MUCH cheaper than the grocery store; the product is far superior and you can buy as much or as little as you need--I buy a lot of cinnamon and chili powder; not so much ginger and cloves sort of thing. You can often get small jars there or save your jars. Also good for bulk--as little as a pound--flours; nuts; seeds; oils; some cheeses; local foods. some carry raw grains and other things.

Don't forget Sage for your dried herb list. It's needed for many poultry or pork and stuffing recipes and if you keep Star Anise on hand, you can make Chinese 5 spice powder for wings and egg rolls and such.

I also keep sour and sweet cream on hand for dressings and sauces, but I like dairy, and it likes me.

My liquor store sells little 6 packs of wine, that way I have a glass for the pan and one for me, instead of half a full size bottle turning sour over time. Wine's the best for deglazing, braising and sauces.

Lastly, I would add chocolate chips and dried fruit in the cupboard, with almonds, and walnuts or pecans in the freezer.